Ross Pike – Oakman Inn’s Aussie Beef Featherblade in Vietnamese Rice Paper Wraps

Method

1. Prep the beef and remove the central connective tissue.
2. Heat up a grill to maximum.
3. In a mixing bowl, add the sesame oil, brown sugar, gochujang and soy sauce. Finely grate the ginger into the bowl and add the zest and juice of one lime, mix well.
4. Season the beef with table salt.
5. Grill the steak on both sides for 3 minutes each until nicely browned. Remove from the grill and submerge in the gochujang marinate.
6. When ready to serve remove steaks from marinade and shred the beef.
7. To make the dipping sauce, combine the ingredients and mix well.
8. To make the salad, place the rapeseed oil in a pan. Then, peel and finely slice the banana shallots.
9. Add shallots to the oil and place on the heat, making sure to continue stirring until crispy. Remove and drain well on paper to keep the texture.
10. Blanch the noodles in boiling water and refresh in cold water. Then, dress in lime juice and sesame oil.
11. Pick and wash the herbs and drain well. Then, peel and finely shred the carrots.
12. Prep the cos into large leaves. Wash and drain well.
13. Toast the peanuts in a pan until golden and place on a tray to cool down.
14. Dip the rice papers into cold water to soften them up.
15. Place onto a flat surface and fill with some noodles, salad, carrots, herbs, peanuts and beef. Roll up and serve with dipping sauce.